Tim Adams with some freshly prepared coffee to present to the coffee-roasting competition judges.
Tim Adams with some freshly prepared coffee to present to the coffee-roasting competition judges. Brett Wortman

Tension brews for top roasters at barista competition

WHAT makes the perfect cup of coffee?

Whether you need the caffeine hit to get you up in the morning or keep you going through the day, the question remains: how can we make a cup of coffee to the standard we find in cafes?

Coffee experts say it can all come down to having the perfect blend and Cafe Culture hopes to find the best blend in Australia at its annual Golden Bean competition which has come to Caloundra for the second time.

Organiser Sean Edwards started the competition seven years ago in the hope of finding the best coffee roasters in the nation and award them the recognition they deserve.

"The roasting business is a $15 billion industry and there was nothing in Australia to recognise the work that these people are doing," he said.

"Roasting is like wine making: it's a very precise art and you either know it or you don't."

Sunshine Coast's own Tim Adams, the 2009 Australian champion barista, headed the team at the Sunshine Coast Function Centre in Caloundra RSL, ensuring that only the best techniques were on display.

The Golden Bean competition will continue until Saturday.

 

TIPS FOR TOP COFFEE

  •  Invest your money in a grinder over a coffee machine.
  •  Ground coffee has a shelf life of five seconds so always use your own freshly ground beans.
  •  Milk brings out the flavour in coffee but don't overdo it: just a dash helps.
  •  Use the formula 25 seconds extract to 30ml of coffee: more than 25 seconds starts to burn the coffee.



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